By NYC Chef Emily Duff of Family2Table
Editor’s Note: If bone marrow is not a food you’ve had the pleasure of trying before (it’s insanely delicious), take a quick peak at this video lesson on bone marrow which will show you how to easily obtain and cook this nutrient dense Sacred Food that is a huge boost to the immune system!
Sometimes, creating a great meal is as easy as putting your favorite ingredients together. It doesn’t always work out but when it does, my goodness the return on time invested is worth it’s weight in gold. That is exactly what happened with this divine dish I have been happily making for my family.
The best part about this recipe is that it was inspired while roasting bones for making beef broth, something I do every few weeks. The marrow yield from my bones was extraordinary and since we could not eat all that marrow at once we stored it for later use.
The next day I got to thinking about how amazing that creamy, silky, delicious marrow would taste in an omelette, my idea of the perfect food – nutrient dense, texturally seductive and delicious. Here is the end result of my successful experiment. I think you will really enjoy all of these favors, tucked neatly and sweetly into an envelope of savory pastured egg.
Bone Marrow Omelette with Tarragon & Raw Sheep’s Milk Cheese
2 fresh pastured eggs
2 TBS fresh Beef Bone Marrow (if the marrow is in the fridge, take it out 1/2 hour before if possible)
1 TBS fresh (or dried) tarragon, roughly chopped or crushed
1 TBS crumbles or 3 small slices of raw sheep’s milk cheese (I LOVE feta in this)
pinch course grey sea salt
grass fed ghee for cooking
1. Preheat a skillet on medium high heat & add 1 large tsp of ghee (I use an enameled cast iron skillet for egg making)
2. Beat 2 pastured eggs, add tarragon and a pinch of sea salt
3. When pan is hot enough, it will be slightly smoking, add egg mixture
4.Tip pan and use spatula to distribute eggs evenly and quickly.
5. Add marrow & cheese, fold omelette over and slide onto plate.
6. Serve alone or with accompaniment of your choice. we love roasted root vegetables in winter or a salad of greenhouse sprouts dressed with olive oil, meyer lemon juice, salt & pepper
About the Author
Born and raised in NY, Emily Duff has been cooking professionally in NYC since 1988. Emily worked for farmers Wilklow, Bradley and Dent from 1989 — 1991 at the Tribeca Washington Farmers Market and Brooklyn, Grand Army Plaza Greenmarket.
Her cafÃ© Henrietta’s Feed & Grain (1993) was one of the first eateries to employ a completely seasonal menu based on the bounty of local growers from NY and NJ. The Feed & Grain earned her a reputation of being a chef true to flavor and respectful of ingredients while creating and serving honest, delicious, healing food.
Emily enjoyed cooking in restaurant kitchens all over NYC until she retired in 2002 to continue her work in private catering and plan a family. In 2005, after giving birth to her daughter, Emily set forth on a dedicated path of learning in the field of Traditional Nutrition and Natural healing. The birth of her son solidified her dedication and saw a marriage of her passions: Health & Wellness, Food & Family. Family2Table is her vehicle for sharing all that she has learned in her 20 plus years of work. You can contact her at her blog family2table.